Richard Kilgore
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Posts posted by Richard Kilgore
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deleted -- off topic
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Kim - No. Who would have receipts after 20 years anyway? W-S is the best in my experience. If they stocked it at any point in time, they will take it in and give credit for the last price the item sold for...or they did last year. So if is a discontinued item that they sold off cheap, you will only get that much credit.
Actually, it did not occur to me to do this, until some one in these very forums suggested it. I had forgotten about the lifetime guarantee. So I took back a couple of pieces to see what they would say. They took them, so the next day I stuffed two or three large bags with old Calphalon and took that in also. No problem. As I recall I ended up with a couple of pices of All-Clad, a set of pasta bowls, and a 13 1/2 qt Italian hammered copper/tin-linned stock pot w/lid. Fine with me. I just filled in a few missing pieces with inexpensive ChefMate at Target.
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Take it easy and don't try to get up and about too quickly. I managed to turn my flu into Pneumonia, which I can't recommend.
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And Carolyn, I did not mean to imply that you were disparaging.
Phlawless -- much will be revealed in the two thread links above.
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In addition to Carolyn's fine thread, you also may want to look through Foodman's Cassoulet thread.
And yes, do let us know how it goes. Whether or not it's a "true" Cassoulet, it should be delicious.
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Snowangel -- is that the set with aluminum disk bottoms on stainless (I think they call it their "Professional" line) or the plain stainless. Either way it's a good to fabtastic price. I do, however, recommend the disk bottoms so you can sweat ingredients when making stock and soups. I think the usual price for the set w/ disks and vents is about $69, and the 16 qt. w/disk runs about $29.95 (corrected).
Edited to correct the price of the 16 qt. -- should be only $29.95 at Target. No sets available in the local store here.
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W-S is the best about returns. Last year I turned in some wrecked 20 year-old Calphalon, which they accepted despite obvious signs of dishwasher damage in addition to more or less regular damage. They gave me my choice of replacement pieces or store credit. I took the credit.
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MRX -- my point was not that the flat bottomed Lodge can not be put on coals, but that the legged one is specifically designed for that purpose; the legs make the bottom heat easy to control and the rimmed lid makes it possible to place coals on top and apply and control top heat.
I don't think a Lodge Dutch oven is a good first choice for you Jenny, given that you were looking for something you can just throw in the dishwasher. Raw cast-iron takes more time to season and to care for.
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Apple juice (cider), water (lots), herbal teas, soup & saltines. I felt so bad recently that I could not tolerate cooking and resorted to canned soup, but it got me through.
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jhlurie -- nope, you absolutely must choose the marshmallows! Ha!
I watch the sales at the W-S shops. Often great deals that make fine gifts. Eg. large, colorful tin of biscotti for $4.
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MRX -- I disagree. No matter how well seasoned, if you slow cook something with acidic content, such as tomatoes, for 4 - 5 hours or longer, the seasoning will be affected and food will be imparted with a metalic taste.
And it may be worth pointing out that Lodge makes different dutch ovens for stove/oven (flat bottom) use and for camping (on legs with lid designed to hold coals).
Here's a link to the Le Cruset Outlet Stores.
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I would not worry about small pin-hole bubbles in the interior of LC cookware. I had a question about that several months ago when I got a 9 1/2 qt oval, and Fifi mentioned she has used one with a pin-hole or two for many years and it has not been a problem.
While I like Lodge and have several Lodge Dutch ovens and four or five of their skillets, you are better off with a LC if you plan on slow cooking using any acidic foods at all.
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Okay what's the functional difference between the large and small Benriners? What is one good for that the other is not? There is one on Amazon for 24.99; I have no way of knowing which size it is, but am guessing small.
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Robyn -- Most of the Dallas restaurants I listed would be of potential interest to you. Ciudad for sophisticated Mexican (see Foodman's post on Cuidad and Nana today in Dallas Restaurant Scene thread). Also see the same thread for comments on many of the restaurants I listed.
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Nice piece, Varmint. I agree that it's better to introduce children to fishing in a way that they get more out of the experience. There's a lot to be learned on lakes and in streams about nature, ecology and the cycles of life. There are a couple of very good books available on teaching children to fly fish -- one out about ten years ago by a pediatric neurologist. I reviewed it when it came out, and I'll be glad to dig out the reference if you are interested. And there is a diference between wild and farm trout. There is even a difference between stocked trout that have just been dumped in the river after dining only on Purina Trout Chow and the same fish after a couple of weeks of a little excercise working for their normal trout diet of insects. The flesh goes from being a pasty gray-white to a healthy pink and they taste better. I release all wild trout, of course, and keep only a few fish in places where they are stocked in a river regularly for the tourists. They are good baked in foil in the oven or at the campfire, with quartered lemon and fresh herbs lining the cavity.
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In Dallas, you may want to consider the new cafe run by The Mansion at TurtleCreek in the Nasher Sculpture Garden while you are there. The Dallas Museum of Art and the Trammel Crow Asian Art Collection are both next door, with the Symphony Hall also nearby, as far as other things to do. Take a ride up to the SMU campus for the new quarters for the Meadows Museum of Art (largest collection of Spanish art outside of Spain).
Restaurants you may want to consider within a reasonable taxi ride from the museum district include
Local
Aurora
The French Room
Arcodoro & Pomodoro
Monica's Aca y Alla
Nana
Watel's
A little further ride will get you to
Abacus
Il Sole
L'Ancestral
Cuidad
York Street
Cafe Pacific
Cafe Madrid
There are more possibilities much further north, and I am sure I have left out some out closer in. If you make it to SMU and the Meadows Museum, there is Kuby's for German food or Peggy Sue BBQ in the neighborhood.
Many of the above have been mentioned in multiple threads here in the Texas forum, so you may want to do a search for the ones that appeal to you the most.
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D Magazine -- February 2004
"The Ultimate Guide To Food" in the February issue of D Magazine. (The January cover is still showing on the website as of today, and I am not sure when it rolls over.)
It's worth picking up the February issue for this spread edited by Nancy Nichols, with reporting by Julie Blacklidge, Brittany Edwards, Ryan Mendenhall, Spencer Michlin, and Troy Slonecar. While they do not provide a great deal of detail, they do a good job of providing an overview of some of the great food sources in the DFW area. They cover
Meat Markets and Butchers
Fish Markets
Ethnic Markets
Cheese Purveyors and Makers
Bakeries
Wine Shops
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Here's a link to Tom Spicer at SpiceAirUnlimited.com in Dallas. He has been supplying the highest quality produce to the top restaurants in Dallas for years. You can email him or give him a ring. He actually prefers the phone. Although last time I checked most items on his site are listed in fairly large quantities for most home cooks, he will ship smaller quantities...just ask.
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chezlamere -- the flu has given me time to read a bunch the past week or so. And I forgot to mention Steven King's book "On Writing", which is directed toward aspiring fiction writers, but also has something to say to anyone who writes -- part memoir, part instruction.
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My main interest right now is Robb Walsh's "Are You Really Going To Eat That?: Reflections of a Culinary Thrill Seeker", a fine set of essays.
Also this week reading Ruth Reichel's "Tender at the Bone", Calvin Trillin's "Travels With Alice", and Jacques Pepin's "The Apprentice". In addition browsing through Madeleine Kammin's "The New Making of a Cook".
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I have a small Peugot that I use for fine grind and at table and a 12 1/2 " Olde Thompson that I use for course grind. I like and use both of them often.
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Dallas Morning News Food Editor Dottie Griffith picks her top ten restaurants of 2003. With alternative picks by DMN food writers Teresa Gubbins and Kim Harwell. Plus a list of other "notables". And more.
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Robyn -- I am not sure how it is helpful, in the context of a discussion of snobbish food attitudes, to paint New Yorkers broadly as crass, insensitive fools.
We all have our priorities, preferences, limits and provincial leanings no matter where we are (witness Fifi, who I have warned before to stay away from that valve). Treating others with respect while disagreeing is almost always a plus.
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My everyday EVOO has become Lucini, since one of the chains sells it for 2/3 of what the specialty stores charge. A very nice oil with a peppery finish. My best oil right now is Goccia Umbra.
I use Canola oil when I don't want the olive oil taste.
Dutch Ovens
in Kitchen Consumer
Posted
I don't have any Staub, but have looked at them. They are definitely cool looking. The lids fit well. The spikes are the same as on Lodge, so if basting is what you want, it's great; if you're braising, it's not (but you're probably going to be protecting it from any drips anyway). The only real objection I have to them is the black or very dark interiors.